Recipe: Lemon Tartlets, No. 1

Put a quart of milk into a Saucepan over the fire. When it comes to the boiling point put into it the following mixture: Into a bowl put a heaping tablespoonful of flour, half a cupful of sugar and a pinch of salt. Stir this all together thoroughly; then add the beaten yolks of six eggs; stir this one way into the boiling milk until cooked to a thick cream; remove from the fire and stir into it the grated rind and juice of one large lemon. Have ready baked and hot some puff paste tart shells. Fill them with the CUSTARD and cover each with a MERINGUE made of the whites of the eggs, sweetened with four tablespoonfuls of sugar. Put into the oven and bake a light straw color.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Plum Custard Tartlets

One pint of greengage plums, after being rubbed through a sieve, one large cup of sugar, the yolks of two eggs well beaten. Whisk all together until light and foamy, then bake in small patty-pans shells of puff paste a light brown. Then fill with the plum paste, beat the two whites until stiff, add two tablespoonfuls of powdered sugar, spread over the plum paste and set the shells into a moderate oven for a few moments.

These are much more easily handled than PIEces of PIE or even PIEs whole, and can be packed nicely for carrying.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Fruit Pies

Fruit pies for family use, are generally made with common paste, allowing three quarters of a pound of butter to a pound and a half of flour.

Peaches and plums for pies, should be cut in half, and the stones taken out. Cherries also should be stoned, and red cherries only should be used for pies.

Apples should be cut into very thin slices, and are much improved by a little lemon peel. Sweet apples are not good for pies, as they are very insipid when baked, and seldom get thoroughly done. If green apples are used, they should first be stewed in as little water as possible; and made very sweet.

Apples, stewed previous to baking, should not be done till they break, but only till they are tender. They should then be drained in a colander, and chopped fine with a knife or the edge of a spoon.

In making pies of juicy fruit, it is a good way to set a small tea-cup on the bottom crust, and lay the fruit all round it. The juice will collect under the cup, and not run out at the edges or top of the pie. The fruit should be mixed with a sufficient quantity of sugar, and piled up in the middle, so as to make the pie highest in the centre. The upper crust should be pricked with a fork, or have a slit cut in the middle. The edges should be nicely crimped with a knife.

Dried peaches, dried apples, and cranberries should be stewed with a very little water, and allowed to get quite cold before they are put into the pie. If stewed fruit is put in warm, it will make the paste heavy.

If your pies are made in the form of shells, or without lids, the fruit should always be stewed first, or it will not be sufficiently done, as the shells (which should be of puff paste) must not bake so long as covered pies.

Shells intended for sweetmeats, must be baked empty, and the fruit put into them before they go to table.

Fruit pies with lids, should have loaf-sugar grated over them. If they have been baked the day before, they should be warmed in the stove, or near the fire, before they are sent to table, to soften the crust, and make them taste fresh.

Raspberry and apple-pies are much improved by taking off the lid, and pouring in a little cream just before they go to table. Replace the lid very carefully.

Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie (Year 1832)

Recipe: Standing Pies

Cut up half a pound of butter, and put it into a Sauce-pan with three quarters of a pint of water; cover it, and set it on hot coals. Have ready in a pan two pounds of sifted flour; make a hole in the middle of it, pour in the melted butter as soon as it boils, and then with a spoon gradually mix in the flour. When it is well mixed, knead it with your hands into a stiff dough. Sprinkle your paste-board with flour, lay the dough upon it, and continue to knead it with your hands till it no longer sticks to them, and is quite light. Then let it stand an hour to cool. Cut off pieces for the bottom and top; roll them out thick, and roll out a long piece for the sides or walls of the pie, which you must fix on the bottom so as to stand up all round; cement them together with white of egg, pinching and closing them firmly. Then put in the ingredients of your pie, (which should be venison, game, or poultry,) and lay on the lid or top crust, pinching the edges closely together. You may ornament the sides and top with leaves or flowers of paste, shaped with a tin cutter, and notch or scollop the edges handsomely. Before you set it in the oven glaze it all over with white of egg. Bake it four hours. These pies are always eaten cold, and in winter will keep two or three weeks, if the air is carefully excluded from them; and they may be carried to a considerable distance.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Rhubarb Pie

Cut the large stalks off where the leaves commence, strip off the outside skin, then cut the stalks in PIEces half an inch long; line a PIE dish with paste rolled rather thicker than a dollar PIEce, put a layer of the rhubarb nearly an inch deep; to a quart bowl of cut rhubarb put a large teacupful of sugar; strew it over with a saltspoonful of salt and a little nutmeg grated; shake over a little flour; cover with a rich PIE crust, cut a slit in the centre, trim off the edge with a sharp knife and bake in a quick oven until the PIE loosens from the dish. Rhubarb PIEs made in this way are altogether superior to those made of the fruit stewed.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Huckleberry Pie

Put a quart of picked huckleberries into a basin of water; take off, whatever floats; take up the berries by the handful, pick out all the stems and unripe berries and put them into a dish; line a buttered PIE, dish with a PIE paste, put in the berries half an inch deep, and to a quart of berries, put half of a teacupful of brown sugar; dredge a teaspoonful of flour over, strew a saltspoonful of salt and a little nutmeg grated over; cover the PIE, cut a slit in the centre, or make several small incisions on either side of it; press the two crusts together around the edge, trim it off neatly with a sharp knife and bake in a quick oven for three-quarters of an hour.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Mock Cream Pie

Take three eggs, one pint of milk, a cupful of sugar, two tablespoonfuls of cornstarch or three of flour; beat the sugar, cornstarch and yolks of the eggs together; after the milk has come to a boil, stir in the mixture and add a pinch of salt and about a teaspoonful of butter. Make crust the same as any PIE; bake, then fill with the CUSTARD, grate over a little nutmeg and bake again. Take the whites of the eggs and beat to a stiff froth with two tablespoonfuls of sugar, spread over the top and brown in a quick oven.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)